Blueberry Pudding Cake Recipe
Blueberry Pudding Cake Recipe photo by Taste of Home
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Blueberry Pudding Cake Recipe

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4.5 37 41
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We have many acres of blueberry bushes in the area where I live. My father-in-law has a number near his house, so I have an abundant supply every year. My family loves blueberries, so I'm always looking for new ways to use them. This is new recipe I found and it's been very popular.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 9 servings


  • 2 cups fresh or frozen blueberries
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 3 tablespoons butter, melted
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water

Nutritional Facts

1 piece: 244 calories, 4g fat (3g saturated fat), 12mg cholesterol, 91mg sodium, 50g carbohydrate (36g sugars, 1g fiber), 2g protein.


  1. Toss the blueberries with cinnamon and lemon juice; place in a greased 8-in. square baking dish. In a small bowl, combine the flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
  2. Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350° for 45-50 minutes or until a toothpick inserted into the cake portion comes out clean. Yield: 9 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Pudding Cake in Country June/July 1998, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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delowenstein User ID: 3766053 241298
Reviewed Jan. 7, 2016

"I have rated this as a 4* recipe. I'd never made it before. My adjustments were using a can of raspberry pie filling since I did not have blueberries available. I'd also made adjustments using 2 tsp. lemon juice to the berry filling and adding 1/4 tsp. salt with the dry ingredients (flour, baking powder and sugar). I'd baked 45 minutes, tested cake and baked 5 minutes longer. Thank you for sharing! delowenstein"

piemansmom User ID: 7733522 237103
Reviewed Nov. 10, 2015

"My children love this cake.. I have it in the oven right now. I make mine with GF bisquick and 1/2 the sugar.. perfect every time."

RLiberty User ID: 7169427 230706
Reviewed Aug. 4, 2015

"This is an awesome blueberry dessert - I have made it more times than I can count. I sometimes serve with homemade whipped cream instead of vanilla ice cream. I noticed some people commented their sauce was runny when using frozen blueberries - I've never had that problem - Editor's note states do not thaw the frozen blueberries to avoid discoloring the batter, but I also think that not thawing prevents the runny sauce."

VienneM User ID: 8189257 220379
Reviewed Feb. 12, 2015

"LOVE this dessert when served with vanilla ice cream! I suggest upping the cornstarch amount to at least 2 tbsp (otherwise the sauce is very thin, not really thickened much at all- but I always use frozen blueberries, so maybe that makes the difference?)"

MrsMarine User ID: 6151405 28609
Reviewed Jul. 9, 2013

"My sons LOVE this cake...especially served warm with vanilla ice cream. When fresh blueberries are in season, I stock up so we can make this delicious dessert year-round."

amberjcarothers User ID: 4822390 49431
Reviewed Apr. 7, 2013

"I love this recipe :o) it is quick and easy , I like the way the cinnamon tastes with the blueberries."

manga User ID: 4211076 28608
Reviewed Feb. 26, 2013

"After reading all the great reviews I was surprised. Mine came out runny. I'm wondering if it is because I used frozen blueberries and when they thawed that may have caused the soupy mix. Mine has a dark crust and doesn't look like the picture. I would not make this again."

terriesherrow User ID: 2533485 47639
Reviewed Aug. 24, 2012

"have made this with different fruit - always comforting"

BakinGymnast User ID: 5767825 61478
Reviewed Aug. 9, 2012

"Wasn't nearly as good as I'd hoped it would be. The cake part wasn't that great, tasting more like a soggy biscuit that anything. And the blueberries had way too much cinnamon, which ruined the flavor. And the blueberries were too soupy also. No, I would not make this again."

kritterkim User ID: 6774628 82018
Reviewed Jul. 16, 2012

"I LOVE this! So simple, easy to make, and it tastes delicious! I bring this to family events and it disappears fast. I haven't tried it yet with other fruit/berries, but it might taste amazing with peaches."

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